1 18.25 oz pkg white cake mix
3 egg whites
1 1/3 cups buttermilk
2 TBSP vegetable oil
1 9 oz pkg yellow cake mix (or 1/2 of a two layer mix)
1/2 cup buttermilk
1 large egg
1 1/2 TBSP cocoa
1/2 tsp baking soda
2 TBSP liquid red food coloring
1 tsp cider vinegar
peppermint-cream cheese frosting
Beat white cake mix with egg whites, buttermilk and vegetable oil according to pkg directions. In a separate bowl, beat yellow cake mix with next 6 ingredients according to pkg directions. Spoon red batter alternately into a greased and floured (I spray with baking spray) tube pan. Pull a knife through the dough in an “S” pattern. (Note: Southern Living has you put the batter into three 9" cake pans which have been greased and floured). Bake at 350 deg for 50 to 55 minutes (22 to 25 minutes for layers). Test and if done, remove from oven and allow to cool in pan about 20 minutes. (10 minutes for layers). Allow to cool completely on a rack. Frost with peppermint-cream cheese icing.
Peppermint Cream Cheese Frosting
2 cans commercial cream cheese frosting
2 tsp peppermint extract (or a few drops of oil of peppermint)
Stir frosting together and spread generously over cake. Garnish at the last minute with broken peppermint candy canes.
Note: If you make layers, you will need to use 3 cans of cream cheese frosting.